This type of pizza could do well with or without sauce. In fact, a lot of spinach & feta pizzas I've seen use fresh tomatoes instead of a sauce. A standard tomato sauce with seasonings might in fact obscure the delicate flavor of the spinach. You could also try a non-tomato sauce such as pesto or ricotta. I once made a white pizza with sauteed spinach, ricotta, and feta that was fantastic. If you go with a tomato sauce, I would use an uncooked sauce made from pureed tomatoes and go easy on the sauce seasonings.

I would probably try a very rich yet neutral cheese such a mascarpone with fresh spinach (not too much or it might wash out your pie - if you want a lot of spinach, you will probably need to cook it first and squeeze it dry), crumbled feta, thinly sliced garlic, and some fresh ground black pepper.

I would probably try a very rich yet neutral cheese such a mascarpone with fresh spinach (not too much or it might wash out your pie - if you want a lot of spinach, you will probably need to cook it first and squeeze it dry), crumbled feta, thinly sliced garlic, and some fresh ground black pepper.

Now that sounds good.

Only thing missing (for me) is a protein... grilled shrimp or chicken. Yum.

I would probably try a very rich yet neutral cheese such a mascarpone with fresh spinach (not too much or it might wash out your pie - if you want a lot of spinach, you will probably need to cook it first and squeeze it dry), crumbled feta, thinly sliced garlic, and some fresh ground black pepper.

Julianne the spinach and give it an EVOO bath with cracked black pepper. Lay down a swirl of EVOO on the skin, then hit it with a lot of finely crumbled feta. Apply the spinach strips and get happy with the parm. A final swirl of EVOO and about 60 seconds of high-heat love to finish it.